Hearty Mushroom Bourguignon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom Bourguignon

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Bourguignon

A rich, savory mushroom bourguignon bursting with earthy flavors from portobello mushrooms, tender pieces of tempeh, and red lentils simmered in a red wine and tomato broth. This comforting dish is perfect for a nourishing dinner that satisfies both your taste buds and nutritional goals.

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NUTRITION

536kcal
Protein
37.3g
Fat
19.1g
Carbs
55.8g

SERVINGS

1 serving

INGREDIENTS

200g Portobello Mushrooms

100g Tempeh

0.5 cup Cooked Red Lentils

1 medium Carrot

0.5 medium Onion

2 cloves Garlic

0.25 cup Dry Red Wine

1 tbsp Tomato Paste

1 cup Vegetable Broth

0.5 tbsp Olive Oil

Fresh Thyme & Bay Leaf (to taste)

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PREPARATION

  • 1

    Clean and slice the portobello mushrooms. Cube the tempeh and dice the carrot and half onion.

  • 2

    Heat olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until fragrant, about 2-3 minutes.

  • 3

    Add the carrot and mushrooms to the pot and sauté for an additional 5 minutes until they start to soften.

  • 4

    Stir in the cubed tempeh and tomato paste, coating the ingredients well.

  • 5

    Pour in the red wine and let it simmer for 2 minutes to reduce slightly.

  • 6

    Add the vegetable broth, pre-cooked red lentils, and a sprig of fresh thyme along with a bay leaf. Stir well.

  • 7

    Bring the mixture to a gentle simmer and let it cook for 10-15 minutes to meld flavors, stirring occasionally.

  • 8

    Season with salt and pepper to taste, remove the bay leaf, and adjust herbs if desired before serving.

Hearty Mushroom Bourguignon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Mushroom Bourguignon

YOUR SOLIN GENERATED RECIPE

Hearty Mushroom Bourguignon

A rich, savory mushroom bourguignon bursting with earthy flavors from portobello mushrooms, tender pieces of tempeh, and red lentils simmered in a red wine and tomato broth. This comforting dish is perfect for a nourishing dinner that satisfies both your taste buds and nutritional goals.

NUTRITION

536kcal
Protein
37.3g
Fat
19.1g
Carbs
55.8g

SERVINGS

1 serving

INGREDIENTS

200g Portobello Mushrooms

100g Tempeh

0.5 cup Cooked Red Lentils

1 medium Carrot

0.5 medium Onion

2 cloves Garlic

0.25 cup Dry Red Wine

1 tbsp Tomato Paste

1 cup Vegetable Broth

0.5 tbsp Olive Oil

Fresh Thyme & Bay Leaf (to taste)

PREPARATION

  • 1

    Clean and slice the portobello mushrooms. Cube the tempeh and dice the carrot and half onion.

  • 2

    Heat olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until fragrant, about 2-3 minutes.

  • 3

    Add the carrot and mushrooms to the pot and sauté for an additional 5 minutes until they start to soften.

  • 4

    Stir in the cubed tempeh and tomato paste, coating the ingredients well.

  • 5

    Pour in the red wine and let it simmer for 2 minutes to reduce slightly.

  • 6

    Add the vegetable broth, pre-cooked red lentils, and a sprig of fresh thyme along with a bay leaf. Stir well.

  • 7

    Bring the mixture to a gentle simmer and let it cook for 10-15 minutes to meld flavors, stirring occasionally.

  • 8

    Season with salt and pepper to taste, remove the bay leaf, and adjust herbs if desired before serving.